Blueberry Coconut Oat Bars Recipe

September 19, 2016

We returned from vacation on Friday to a very quite Kuwait. Kyle was able to prepare for his first day of classes before everyone returned on Saturday evening, while I was able to come down with a very mild case of the sniffles, no doubt obtained from one of the flights. But I’m thankful I felt fine until we got back home, and happy to have these Blueberry Coconut Oat Bars ready to pull out of the freezer.

Tea with lemon and honey and zinc tabs are so, so magical.

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Second to a great vacation, my most exciting news is that, while on the way to the airport to leave Kuwait, the wonderful Manduka customer service rep returned my email and informed me that their Middle East dealer is in Dubai, where we were scheduled to arrive in less than a week!

So, after some pool time in Dubai we hopped in a cab and headed to Kata and Asana. From the Manduka website I had pretty much decided on The Dynamic color – deep purple and orange (which is absolutely stunning in person) but I was keeping an open mind. When I walked into the store I immediately saw a gorgeous blue one – not listed on the website because it’s a limited edition – and fell in love. And we will live happily ever after. Forever. Because it has a lifetime warranty. Be still my heart.

Luckily, Kyle (and the saleswoman) also encouraged me to choose a bag to protect my new friend, and it’s a good thing because it would have been a pain to drag around the airports and put it through security without one. I chose the To and Fro and it’s been great!

So, since returning I’ve been spending time my mat every day. I’m still working on a name for her – suggestions are welcome! I’ve been catching up with and following Allie, The Journey Junkie on her 30 Pose Journey, which has been so great! Without her I’d still be thinking I was doing pretty good with plank and chaturanga, but she’s a pro at teaching proper alignment and technique.

I’m also simultaneously following Lorraine Bradley in her Cats Handstand Series, which is also really great and I’m loving learning the basics for being able to properly prepare for a handstand. My shoulders are definitely feeling last nights practice. You have to jump all in when you have a new amazing mat, my friends! We have tile floors in our apartment but with this mat you would never know.

Now for the food.

Like I said before vacation, I never want to cook all 3 meals immediately upon return from a trip. But I was especially happy to have breakfast and lunch ready to go this time since I’m not feeling 100%.

I doubled the recipe, as usual, to make sure I had plenty to freeze. They are so yummy and froze/thawed so well.

I used whole wheat flour I had on hand instead of the coconut flour so mine aren’t gluten free but it would be such an easy switch. I also love that Sarah gives you substitutions for following a Low Fodmap diet if needed. Plus, the oven temp is listed in both Fahrenheit and Celsius, which is a bonus because I’m still getting used to Celsius temps here.

The blueberry and coconut flavors pair so well and I love the crunch from the coconut. And the lemon glaze adds a perfect sweetness.

Prep time always seems to take me slightly longer than predicted by most recipes, but I’m not gonna lie, this one took me double – a solid 20 minutes by the time I got it into the oven. I did double the recipe though, so maybe that’s right on schedule.

Gather everything up!

Here’s my ingredient list for 18 servings:

7 eggs (because that’s all I had)

1/2 cup honey

1/2 cup coconut oil

2 tsp vanilla

2.5 cups unsweetened coconut

2 cups rolled oats

1/4 cup + 2 Tbsp whole wheat flour

1 cup frozen blueberries

1/2 tsp salt (I didn’t double this ingredient)

After you beat the eggs you just mix everything together and press it into your pan. I used a 9×12 because I doubled it.

I set my timer for 40 minutes and forgot all about the deliciousness in the oven. Big mistake since I’m still not used to this oven. So, by the time I got back into the kitchen, mine were a little burned . . . well done. I mixed up the icing while they cooled on a wire rack. The ratio of 2 Tbsp Lemon juice to 2 cups powdered sugar just wasn’t working for me. I kept adding more lemon juice until I got the right consistency, and in the end, I used 2/3 of the icing that I made and it still almost covered the entire thing instead of just being a drizzle. You could easily half the icing recipe.

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Hi! My name is Sheli. I am a registered dietitian with a passion for helping you reach your nutrition and health goals. I'm also an expat and enjoy traveling as often as I can! Follow me for quick and easy recipes and travel tips and stories.